Great video. Thank you for being right straight to the point and in under 5 minutes. Other videos are 15 to 20+ minutes and long winded. I guess some people like to hear themselves talk.
I'm not even done but this is the most efficient diy video I've ever seen on youtube. I wish they all were like this! Just quick and to the point. Thank you!!
The metal knife reacts with the acid in the tomatoes. Next time use the handle of a wooden spoon. Also pack the jars tighter with tomatoes. Avoid putting water if possible.
@@geoff5782 everyone who has advice on how to do it “better” does not have a video...but it should never stop people from posting it if they have some. 🤷🏻♀️ I’ve had “post your video” comments for giving pointers as well. Ridiculous! 🙄
Take the rings off before storing on shelf. Pack tomatoes tighter and when you press down slightly, the tomatoes create enough juice. Just add lemon juice without water.
It's good you are doing this but you can make better canned tomatoes with a few changes. 1. Forget the added water and simply squash the tomatoes down. This will remove air pockets and can the tomatoes in their own juices. 2. If you want the tomatoes undamaged then crush some to create juice and pour that into the jar before you add the whole ones. Allow the jars to sit in the hot water for a while before sealing things up to ensure the air has left the jar and top up with some crushed tomatoes before sealing. 3. You don't have to add lemon juice to avoid botulism. The whole point of canning is to prevent botulism by using the correct procedure. You can however add some calcium compounds to keep the tomatoes firm. Salt in this context doesn't help preservation but you can add it to save you some time later when you use the toms.
If you are waterbath canning tomatoes you do need the lemon juice as most current varieties do not have the amount of acid to make it safe to waterbath. Personally I pressure can them and don’t need to worry.
Great video! Lots of info in 5 minutes. One question, I have been led to believe uncooked tomatoes need a 85 minute bath. Don't know if I would be comfortable boiling 40 minutes.
hi, i noticed that your tomatoes floated up some in the jars. that's what happened when i canned whole green beans last year. i'm new to canning. do you know of a way to keep the veg in the bottom of the jar. thank you...i sure appreciate your videos. always precise and clear so i'm subscribing.
1cobaltcrazy This happens when you “raw pack” or “cold pack” fresh veg instead of cooking it first, which makes it hot before it’s canned. It’s just a natural, scientific process that happens w/the cold ingredients & doesn’t indicate that anything is wrong w/the batch. As long as you followed the Ball Blue Book &/or National Food Preservation guidelines/instructions by adding the correct amounts of salt & acid & boiling the jars or pressure canning for the correct amount of time, your fresh veg should be safe. I gave my cold packed diced tomatoes a gentle shake after the official “pop” of the seal was done, which seemed to fix it for awhile. Of course, the longer they sit in my pantry, the solids & liquid will eventually separate again...
No. The lemon juice (which should be bottled, not fresh-squeezed) is to make sure that the acid content is sufficient to prevent growth of botulinum. It used to be that tomatoes were reliably acid enough, but this is no longer the case.
Maria Eloisa Contreras supposedly it can cause scratches on the jars, which will break eventually , from the heat. Can’t argue one way or the other, but when I was a kid plastic wasn’t really used.
Just squish tomatoes down or use tomato juice. The way you added the water, you have extra water to deal with. ? Your water bath doesn’t cover your jars. ? I’m not sure about this video. Be sure you’re giving the correct advice to the public, please.
Frugal Fit Mom Thank you. Are you sure not covering the jars with water completely is ok? I’m just saying, be sure to tell people how long to boil and be sure to be safe. Many blessings to what you do.
Great video. Thank you for being right straight to the point and in under 5 minutes. Other videos are 15 to 20+ minutes and long winded. I guess some people like to hear themselves talk.
Thank you! Sometimes I get bored with those 20 minute videos also. :)
I'm not even done but this is the most efficient diy video I've ever seen on youtube. I wish they all were like this! Just quick and to the point. Thank you!!
Thank you so much for this video. I've always been afraid to can and you just made it SO simple!. Next harvest I will definitely give it a go. :)
It's now recommended to use TWO tablespoons of lemon juice per qt. and 1 per pint.
The best part of canning for me is hearing the button go down as it cools.
😄 so glad i found this in ur video collection!
Awesome video thank you for the help !
The metal knife reacts with the acid in the tomatoes. Next time use the handle of a wooden spoon. Also pack the jars tighter with tomatoes. Avoid putting water if possible.
Can you please provide a link to your video?
i agree. i’ve never seen anyone add water like that. i never do.
@@geoff5782 everyone who has advice on how to do it “better” does not have a video...but it should never stop people from posting it if they have some. 🤷🏻♀️
I’ve had “post your video” comments for giving pointers as well. Ridiculous! 🙄
@@enricolambrusco2449 The Ball Home Preserving book says to top it with boiling water.
@@katehacheyep, always have
I found this video in the perfect time. Thank you!
Awesome video! Right to the point.
Take the rings off before storing on shelf. Pack tomatoes tighter and when you press down slightly, the tomatoes create enough juice. Just add lemon juice without water.
It's good you are doing this but you can make better canned tomatoes with a few changes.
1. Forget the added water and simply squash the tomatoes down. This will remove air pockets and can the tomatoes in their own juices.
2. If you want the tomatoes undamaged then crush some to create juice and pour that into the jar before you add the whole ones. Allow the jars to sit in the hot water for a while before sealing things up to ensure the air has left the jar and top up with some crushed tomatoes before sealing.
3. You don't have to add lemon juice to avoid botulism. The whole point of canning is to prevent botulism by using the correct procedure. You can however add some calcium compounds to keep the tomatoes firm.
Salt in this context doesn't help preservation but you can add it to save you some time later when you use the toms.
If you are waterbath canning tomatoes you do need the lemon juice as most current varieties do not have the amount of acid to make it safe to waterbath. Personally I pressure can them and don’t need to worry.
Good information, Thank you.
Great job! How long do you process the pint jars? Same as quarts or less? Thanks!
Great video! Lots of info in 5 minutes. One question, I have been led to believe uncooked tomatoes need a 85 minute bath. Don't know if I would be comfortable boiling 40 minutes.
I've never had a problem!
Frugal Fit Mom Good to know. Will save me a ton of time. Thks again for the great info.
I found boiling time is 40 minutes for a small jar, and 45 minutes for a quart is the general rule.
Do you have a video on canning salsa? I can’t find anything on the internet anywhere lol. At least nothing that isn’t refuted by the others.
Great video thank you
hi, i noticed that your tomatoes floated up some in the jars. that's what happened when i canned whole green beans last year. i'm new to canning. do you know of a way to keep the veg in the bottom of the jar. thank you...i sure appreciate your videos. always precise and clear so i'm subscribing.
I've never been able to figure it out and they seem fine, so I guess it's okay?
1cobaltcrazy This happens when you “raw pack” or “cold pack” fresh veg instead of cooking it first, which makes it hot before it’s canned. It’s just a natural, scientific process that happens w/the cold ingredients & doesn’t indicate that anything is wrong w/the batch. As long as you followed the Ball Blue Book &/or National Food Preservation guidelines/instructions by adding the correct amounts of salt & acid & boiling the jars or pressure canning for the correct amount of time, your fresh veg should be safe. I gave my cold packed diced tomatoes a gentle shake after the official “pop” of the seal was done, which seemed to fix it for awhile. Of course, the longer they sit in my pantry, the solids & liquid will eventually separate again...
How long did you water bath can your pint jars?
How long will they last before opening them?
Canning instructions say 1 year.
Great video. I was just wondering why you x’d the bottom of the tomatoes and do you core them?
The x is to get the skins off easier and I do not core them completely.
Frugal Fit Mom
oh ok thanks. Just wasn’t sure. Love the video. I followed as I canned up 50 lbs of tomatoes yesterday.
I just found your channel, can you do more cooking ideas?
What would you like to see?
meal prep ideas and what you actually make. I tend to eat out because I never know what to cook and hate cooking the same things over..
I'll start working on it today!
i want some !!!
Is it possible to use salt instead of lemon juice?
Same question
No. The lemon juice (which should be bottled, not fresh-squeezed) is to make sure that the acid content is sufficient to prevent growth of botulinum. It used to be that tomatoes were reliably acid enough, but this is no longer the case.
tomatos have a ton of water why add more?
Thank u😊 now i nkow.
I cringed when you used a metal knife in your canning jars! Big no-no.
Well people have been using metal knives for years to pack, do you even know why they say not to use metal?
Why is that? Can it cause something to go wrong ?
Maria Eloisa Contreras supposedly it can cause scratches on the jars, which will break eventually , from the heat. Can’t argue one way or the other, but when I was a kid plastic wasn’t really used.
@@scoopyall2996 Yes, because it can chip or break the inside of hot class jars
How long to process pints for ?
40 minutes for pints
Technique is spot on but don't use a metal knife to burp the air bubbles out. Use a plastic tool so you don't damage your jars.
I use a plastic chopstick as a debubbler. Metal is not good.
water bath for safety
Just squish tomatoes down or use tomato juice.
The way you added the water, you have extra water to deal with. ?
Your water bath doesn’t cover your jars. ?
I’m not sure about this video. Be sure you’re giving the correct advice to the public, please.
I've never had a problem with my canned tomatoes. You are welcome to try it this way or another way. :)
Frugal Fit Mom Thank you. Are you sure not covering the jars with water completely is ok?
I’m just saying, be sure to tell people how long to boil and be sure to be safe.
Many blessings to what you do.
Jars should be covered at least two inche's over the tops. Boil for at least 40 minutes with the lid on.
She says she lowers them. Maybe listen when watching. 🙄
MatschMomma
We have already responded to each other a year ago. Try reading before writing. 😉
How long are the pints need to be in the hot water to seal
I believe pints are 25 minutes?
@@FrugalFitMom 40 minutes is needs for smaller jars
maybe you should do more research before doing a video so beginners can do it the safe way.